To cook a steak medium well, you should cook it for about 5 to 6 minutes on each side over medium-high heat. The goal is to get a nice brown crust on the outside while keeping just a hint of pink in the center.
Start by patting the steak dry and seasoning it with salt and pepper. Heat your pan or grill until it’s hot enough that a drop of water sizzles on contact. Place the steak on and let it cook without moving it for around 5 to 6 minutes. Flip it once and cook for another 5 to 6 minutes.
If you’re using a meat thermometer, the internal temperature should reach about 150°F to 155°F for medium well. Let the steak rest for a few minutes after cooking so the juices settle back inside. This helps keep it juicy instead of dry.
The cooking time can vary depending on the thickness of the steak. A thicker cut might need an extra minute or two per side. Keep an eye on it, and don’t be afraid to cut into it to check it’s better to be sure than to overcook.
What Does Medium Well Mean for Steak?
When you cook a steak medium well, you’re aiming for something right between juicy and fully done. It’s not pink and soft like a medium-rare steak, but it’s not completely brown and dry either. A medium-well steak has a warm, slightly pink center with a brown edge all around. You still get a little tenderness, but it’s cooked enough that most of the red color is gone.
The inside temperature for a medium-well steak is usually between 150 and 155 degrees Fahrenheit. That’s the sweet spot where it’s safe to eat but still has some moisture left. You can use a meat thermometer to check this because guessing by color alone isn’t always right. Every cut cooks a bit differently, and sometimes the outside browns before the inside catches up.
When you cut into a medium-well steak, you’ll notice it’s firm but not hard. The juices might be slightly tinted pink instead of clear. This doneness is a favorite for people who don’t like seeing too much red but still want some flavor and softness. It’s also easier to share with a group because it feels like a safe middle ground for everyone’s tastes.
Compared to medium or rare steaks, medium well gives you less of that melt-in-your-mouth texture but more of a hearty, cooked flavor. Some people say it tastes “meatier” because the heat brings out a stronger grilled flavor. If you’re new to cooking steak, aiming for medium well is a good starting point because it’s easier to get right and still tastes great when done properly.
In short, a medium-well steak is cooked mostly through, with just a touch of pink in the middle. It’s flavorful, tender enough to enjoy, and perfect for anyone who prefers their meat more done but not completely dry.
How Long to Cook a Steak Medium Well (By Method)
Cooking a steak to medium well isn’t just about tossing it on the heat and hoping for the best. It’s about time, temperature, and paying attention to small details. The goal is to get that beautiful brown crust on the outside while keeping just a thin line of pink in the middle. Depending on how you cook it grilling, pan-searing, or broiling the timing will change a little. But once you learn the rhythm, it’s easy to get right every time.
If you’re cooking your steak in a pan, you’ll want to heat it up first. Get your skillet nice and hot, about medium-high heat. Once it’s ready, add a little oil or butter to keep the steak from sticking. For a one-inch thick steak, cook it for around four to five minutes on the first side, then flip it and cook another four to five minutes on the second. You’ll see the edges start to turn golden brown, and a bit of fat might sizzle. That’s your sign it’s coming along perfectly. If your steak is thicker, you might need to give it another minute or two per side.
On the grill, the process feels a bit more fun but takes a bit of focus. You’ll want your grill to be nice and hot, around 400 to 450 degrees Fahrenheit. Lay your steak down and let it cook for five to six minutes on one side without moving it. That helps form those beautiful grill marks. Then flip it once and cook for another five to six minutes. Don’t keep flipping it it messes up the sear and can dry it out. If you’re using a thicker cut, lower the heat slightly after flipping to make sure it cooks through without burning the outside.
If you’re using the oven broiler, it’s almost like grilling upside down. Move the oven rack so the steak sits about three to four inches below the broiler. Let it cook for about six minutes on one side, then flip it for another six minutes. Broiling gives you that same charred flavor but without needing an outdoor grill. Just keep a close eye on it because the broiler can go from perfect to overdone in no time.
No matter which method you use, the most reliable way to tell if it’s medium well is with a meat thermometer. The internal temperature should hit about 150 degrees Fahrenheit before you take it off the heat. It’ll rise another few degrees while resting. If you don’t have a thermometer, lightly press the steak with your finger or the back of a spoon. It should feel firm but still springy, kind of like pressing the base of your thumb when your hand is relaxed.
Different cuts of steak also make a difference. A ribeye with lots of marbling cooks faster on the outside but stays juicier inside. A sirloin or flat iron might cook a little more evenly but can dry out quicker if you’re not careful. Always adjust your timing based on the cut and thickness.
In the end, the secret to a perfect medium-well steak is staying patient. Don’t rush it by cranking up the heat too high or flipping too soon. Let the steak cook evenly, trust your timing, and give it a few minutes to rest when it’s done. You’ll end up with a steak that’s rich in flavor, tender to bite, and cooked just the way you like it medium well, every single time.
How to Know When a Steak is Medium Well
Telling when a steak is medium well can be tricky, especially if you’re new to cooking meat. It’s that perfect stage where the inside is still a little pink, but most of the redness is gone. The good news is you don’t have to guess or cut into it every time. There are a few easy ways to tell when your steak has hit that sweet spot without losing all the juices.
The most accurate way is by using a meat thermometer. It takes the mystery out of cooking. For medium well, your steak should read between 150 and 155 degrees Fahrenheit in the thickest part. The number might sound small, but it makes all the difference. Once it reaches that temperature, pull it off the heat. It will keep cooking for a few minutes even after you remove it, which is called carryover cooking. That extra warmth usually raises the temperature by about 5 degrees, finishing it off perfectly.
But what if you don’t have a thermometer handy? No worries you can still tell by feel. There’s something called the finger test. Press the center of your steak gently with your fingertip or tongs. If it feels firm but with a little bounce, it’s likely medium well. For a fun trick, press the tip of your ring finger to your thumb and feel the base of your thumb. That slight firmness is about what medium well should feel like. If it’s squishy like your cheek, it’s rare. If it’s rock hard like your knuckle, it’s well done.
Color can also be a clue, though it’s not perfect. A medium-well steak should be light brown all the way through, with a small band of light pink in the very center. The juices that come out will be slightly pink but not bloody. If the juices are clear, it’s already closer to well done. If they’re still bright red, it’s probably medium or medium rare. Just remember that color can change depending on the cut and cooking method, so don’t rely only on sight.
Another sign is how easily the steak gives when you press it. If you poke it and it springs back slowly, you’re close to medium well. If it doesn’t spring back much at all, it’s likely overcooked. If it’s still soft and squishy, it needs more time. With practice, you’ll start to recognize these little cues naturally.
You’ll also notice the smell and sound. A medium-well steak has that deep, savory aroma from the browned crust, and the sizzling sound starts to fade as the juices settle inside. If it’s still hissing loudly, it’s probably still cooking inside.
The biggest mistake people make is cutting into the steak to check. That lets the juices run out, leaving you with a drier steak. Instead, rely on your thermometer, your sense of touch, and your eyes. After a few tries, you’ll be able to tell by instinct alone.
Once you’ve figured it out, you’ll never have to second-guess your steak again. A medium-well steak done right should be warm, flavorful, and juicy with just the right amount of firmness. It takes practice, but once you get that feel for it, you’ll know exactly when your steak is cooked to perfection every single time.
Tips to Keep a Medium-Well Steak Juicy
The biggest worry people have about medium-well steak is that it’ll end up dry. And honestly, that’s fair cook it just a minute too long, and all that tasty juice runs out. But don’t worry. There are a few simple tricks that’ll help you keep your steak tender, flavorful, and juicy, even when it’s cooked to medium well.
First things first let your steak rest before and after cooking. This step makes a huge difference. Before you cook it, take the steak out of the fridge and let it sit at room temperature for about 30 minutes. If you cook a cold steak, the outside burns before the inside catches up. Letting it warm up helps it cook more evenly. Then, after cooking, give it another five to ten minutes to rest. I know it’s tempting to dig right in, but waiting lets the juices settle back into the meat instead of spilling out on your plate.
Next, always start with a hot surface. Whether you’re using a grill, skillet, or oven, make sure it’s preheated properly. High heat sears the outside fast, locking in juices and giving that golden crust everyone loves. If the pan isn’t hot enough, the steak stews in its own moisture instead of searing, and that’s how you lose tenderness. A hot pan should sizzle the second the steak touches it.
Another trick I swear by is using butter or oil while cooking. Butter adds flavor, and oil helps with heat control. For an extra boost, toss in some garlic, herbs, or even a spoonful of compound butter. As the steak cooks, spoon the melted butter over the top to keep it moist and add that rich, restaurant-style flavor. It sounds fancy, but it’s easy and it makes a huge difference.
Avoid pressing down on the steak while it cooks. It might feel like you’re helping it cook faster, but all you’re doing is squeezing out the juices. Just let it sit and sear naturally. You only need to flip it once during cooking. Constant flipping or poking with a fork causes juices to leak out and makes the steak tougher.
Choosing the right cut also matters. Some cuts hold up better to medium-well cooking because they have more marbling the little streaks of fat that melt during cooking. Ribeye, sirloin, and New York strip are great choices. Lean cuts like filet or flank can turn chewy if you cook them too long. If you prefer leaner cuts, try marinating them first. A simple mix of olive oil, soy sauce, and a bit of lemon juice helps tenderize the meat and keep it juicy.
Speaking of marinades, they’re a lifesaver. Marinades don’t just add flavor they help the meat stay moist during cooking. Even a quick 30-minute soak makes a difference. For a fast flavor boost, sprinkle some salt on your steak at least 20 minutes before cooking. This helps draw out and then reabsorb moisture, making the inside juicier.
Finally, never forget to rest your steak after it’s done cooking. I know I already said this, but it’s worth repeating because it’s that important. Cover it loosely with foil and let it sit for a few minutes. The inside temperature will rise just enough to finish cooking, and the juices will spread evenly. When you cut into it after resting, you’ll notice how tender and flavorful it stays.
Keeping a medium-well steak juicy isn’t about luck it’s about patience and small details. Warm it up before cooking, sear it hot, use a little butter love, and let it rest. Follow those steps, and you’ll never end up with a dry steak again. Every bite will be tender, full of flavor, and cooked just how you like it.
Common Mistakes When Cooking Steak Medium Well
Cooking a steak medium well can be simple once you know the basics, but it’s also really easy to mess up if you skip a few key steps. I’ve made almost every mistake possible, from overcooking a beautiful ribeye to forgetting to let it rest. If you’ve ever ended up with a dry or chewy steak, don’t worry you’re not alone. Here are some of the most common mistakes people make and how to avoid them so your next steak turns out perfect.
One of the biggest mistakes is overcooking. It’s easy to do because medium well is just a few degrees away from well done. You might think leaving it on the grill or pan for “just one more minute” will help it cook evenly, but that’s when you lose all the juice. The best way to avoid this is by using a meat thermometer. Check the temperature early, around 145 degrees, so you can pull it off the heat as soon as it hits 150. It’ll finish cooking while it rests, and you’ll end up right where you want it.
Another common issue is not preheating the grill or pan. If your cooking surface isn’t hot enough, your steak won’t get that nice sear that locks in flavor. Instead, it’ll cook unevenly and might even steam in its own juices, leaving you with a gray, lifeless crust. Always preheat your pan or grill until it’s hot enough to sizzle when you drop the steak on. That quick sear helps keep the inside juicy.
Cutting into the steak too soon is another mistake that ruins a lot of good meat. When you slice it right after cooking, the juices that should stay inside spill out onto the cutting board. The result? A steak that tastes dry, even if you cooked it perfectly. The fix is simple: let it rest for at least five minutes. Cover it loosely with foil to keep it warm while the juices settle back inside.
Flipping the steak too often is another rookie move. I get it it’s tempting to keep checking to make sure it’s not burning. But flipping too much stops the steak from forming that flavorful crust. You only need to flip it once, halfway through cooking. Trust the process, and let the heat do its thing.
Then there’s the problem of using the wrong cut. Some people try to cook lean cuts like flank or tenderloin to medium well and wonder why it ends up tough. These cuts just don’t have enough fat to stay juicy at higher temperatures. For medium well, go with cuts like ribeye, sirloin, or New York strip. They have more marbling, which melts during cooking and keeps the meat tender.
Seasoning mistakes are common too. Either people skip the seasoning altogether, or they dump it on right before cooking. Salt draws out moisture at first, but given time, it helps the steak reabsorb that moisture and season all the way through. The trick? Salt your steak about 30 minutes before you start cooking. That way, you’ll get a juicy and flavorful result.
Another thing I’ve learned the hard way don’t press down on the steak while it’s cooking. Some people think it helps it cook faster or get a better sear, but all it does is squeeze out the juices. Just let it cook naturally. If you’re using a pan, tilt it a little and spoon some of the hot butter or juices over the top instead. That adds flavor without drying it out.
Finally, watch your cooking times based on thickness. A one-inch steak might only need four to five minutes per side, but a thicker cut could take six or seven. Always adjust your timing and check the temperature. Guessing based on looks alone can fool you sometimes a steak looks perfect on the outside but is still too raw or already overdone inside.
Most of these mistakes come down to rushing or skipping small steps. Take your time, let your steak rest, and keep a close eye on the temperature. Once you get the hang of it, cooking a medium-well steak becomes second nature. You’ll start to notice the smell, the sound, and even the feel of it as it cooks. And when you finally cut into that perfectly cooked piece of steak juicy, flavorful, and just right you’ll know every bit of patience was worth it.
Recommended Steaks for Medium-Well Cooking
Not every steak is built to handle being cooked medium well. Some cuts dry out fast and lose their tenderness, while others stay juicy and flavorful even when cooked a little longer. The secret is in the fat steaks with good marbling (those white streaks of fat running through the meat) stay moist and full of flavor, even at higher temperatures. So if you love your steak medium well, choosing the right cut makes all the difference.
One of the best options for medium-well steak is the ribeye. It’s got rich marbling and a strong beefy flavor that stands up well to longer cooking. The fat melts as it cooks, basting the meat from the inside out, which helps it stay juicy. Even if you cook it all the way to 150 or 155 degrees, it still tastes tender and buttery. When I want to play it safe but still get restaurant-quality results, ribeye is always my go-to.
Another great choice is the New York strip. It’s a little leaner than a ribeye but still has enough marbling to stay flavorful. The texture is firm, which makes it perfect for medium well because it keeps its shape and gives you that nice balance between chewiness and tenderness. The strip steak also gets a beautiful crust when seared, which adds a satisfying crunch to every bite.
Sirloin is another solid pick. It’s more affordable and still flavorful when cooked properly. Sirloin doesn’t have as much fat as ribeye, but it holds moisture well if you don’t overcook it. The trick is to marinate it beforehand or baste it with butter while cooking. That adds extra flavor and keeps it juicy. If you’re cooking for a group or meal prepping for the week, sirloin steaks are a great option because they’re easy to cook in batches without losing taste.
If you want something thinner that cooks fast but still stays tender, try the flat iron steak. It’s one of those underrated cuts that works surprisingly well for medium-well cooking. It has a deep, beefy taste and natural marbling that helps it stay soft even if you cook it longer. Just make sure not to crank the heat too high it cooks quickly, so keep an eye on it to avoid crossing into well-done territory.
For those who like leaner cuts but still want flavor, top round or tri-tip can work too. They don’t have as much fat, so they benefit from marinades. A simple mix of olive oil, soy sauce, garlic, and a touch of honey does wonders. Let the steak soak for a few hours before cooking to help tenderize it and give it a boost of moisture.
On the other hand, avoid cuts like filet mignon or flank steak if you’re cooking to medium well. Filet is too lean it can dry out and lose its buttery texture when cooked too long. Flank steak, while flavorful, gets tough unless it’s served medium rare and sliced thin against the grain. If you really want to use these cuts, consider cooking them slightly less than medium well or slicing them right after resting to keep them tender.
It’s also worth thinking about thickness. Thicker cuts, like a ribeye or strip that’s at least an inch thick, cook more evenly and give you that nice crust without drying the inside. Thinner steaks cook faster but can go from medium to well done in under a minute, so timing is everything.
When you pick your steak, look for one with even marbling and a bright red color. The fat should look creamy white not yellow and evenly spread through the meat. This kind of steak will give you the best results for medium-well cooking.
Choosing the right steak makes medium-well cooking so much easier. You don’t have to fight to keep it juicy or flavorful the fat does the work for you. Go for ribeye if you want rich and buttery, New York strip for a firmer bite, or sirloin for a budget-friendly classic. Whatever you choose, start with quality meat, cook it carefully, and give it time to rest. That’s the secret to turning any medium-well steak into a delicious, tender meal worth every bite.
Final Temperature and Resting Time Chart
When it comes to cooking steak especially to medium well the difference between perfect and overdone often comes down to just a few degrees. That’s why understanding temperature and resting time is so important. You don’t need fancy tools or chef-level skills to get it right, just a little patience and the right timing. Once you know how to check the temperature and rest your steak properly, you’ll never end up with a dry or chewy piece again.
A medium-well steak should reach an internal temperature of about 150 to 155 degrees Fahrenheit before you take it off the heat. That’s the sweet spot where the steak is cooked through but still has a little pink in the middle. If you wait until it’s already at 160 or higher before removing it, you’ll end up with well done. The key is remembering that the steak keeps cooking for a few minutes even after it leaves the grill or pan. This is called carryover cooking, and it’s what pushes that temperature up by another 5 degrees or so while it rests.
Here’s a simple temperature chart to keep in mind:
| Doneness | Internal Temp (Before Resting) | Temp After Resting | Description |
|---|---|---|---|
| Rare | 120–125°F | 125–130°F | Cool red center, very soft |
| Medium Rare | 130–135°F | 135–140°F | Warm red center, juicy |
| Medium | 140–145°F | 145–150°F | Warm pink center, tender |
| Medium Well | 150–155°F | 155–160°F | Slightly pink center, firm but juicy |
| Well Done | 160°F+ | 165°F+ | Fully brown center, very firm |
For the most accurate reading, insert your thermometer into the thickest part of the steak, not near the edge or bone. If you don’t have a thermometer, you can still estimate doneness with the finger test, but temperature checks are the surest way to avoid overcooking.
Now, let’s talk about resting time. Resting might sound like a small detail, but it’s what separates a dry steak from a juicy one. When the steak is hot off the grill or pan, the juices are bubbling near the surface. If you cut into it right away, all that liquid spills out, leaving the meat dry inside. Letting the steak rest for 5 to 10 minutes allows those juices to soak back into the muscle fibers, keeping the inside moist and flavorful.
To rest it properly, place the steak on a plate or cutting board and cover it lightly with foil. Don’t wrap it too tight you don’t want it to steam. Just tent it so it stays warm while resting. The carryover heat will gently finish cooking it to that perfect medium-well temperature.
Thicker cuts, like ribeyes or porterhouses, need the full ten minutes to rest, while thinner cuts like sirloin or flat iron can get by with about five minutes. A good rule of thumb is to rest the steak for about one minute per 100 grams of weight. It might sound specific, but it’s a handy trick if you’re cooking for multiple people or larger portions.
You might notice some juices pooling under the steak while it rests that’s normal. Instead of wasting them, drizzle those juices back over the steak when serving. It adds a boost of flavor and moisture that makes every bite better.
When you slice your steak, always cut against the grain. This shortens the muscle fibers and makes the meat more tender, especially since medium-well steaks can be a bit firmer than rare ones. Cutting with the grain makes it feel tougher, even if you cooked it perfectly.
So, to wrap it up: keep your thermometer close, trust your temperature, and don’t rush the resting process. The combination of correct internal temperature and proper resting time is what brings all your hard work together. Your medium-well steak will be tender, juicy, and full of flavor not dry or overdone. Once you master that balance, you’ll never guess again; you’ll just cook with confidence, knowing exactly when your steak is at its best.
Conclusion
Cooking a steak medium well might seem like a small detail, but anyone who’s ever overcooked a good piece of meat knows how much it matters. When you get it right, you end up with a steak that’s flavorful, juicy, and perfectly balanced between tenderness and doneness. The trick is all about timing, temperature, and a little patience. Once you learn those things, medium-well becomes your comfort zone it’s safe, satisfying, and still full of rich, beefy flavor.
The biggest lesson I’ve learned through trial and error is that rushing ruins everything. If you crank up the heat too high or skip resting, your steak will dry out before you even sit down to eat. Taking your time to preheat the pan, sear it properly, and check the temperature makes all the difference. Even that five minutes of resting can turn a so-so steak into one that feels like it came off a restaurant grill.
Medium well doesn’t mean bland or boring. The right cut like ribeye, New York strip, or sirloin still delivers tons of flavor and tenderness. A little butter basting or seasoning before cooking can bring out even more richness. And don’t forget, a good sear is your best friend. That crust locks in all the juices that make every bite worth it.
If you’ve struggled with overcooked or tough steak in the past, don’t get discouraged. Every cook messes up a few before they get it right. Use a thermometer, trust the process, and remember that carryover heat is your secret weapon. Once you’ve got the feel for it, you won’t even need to rely on numbers you’ll just know when your steak is ready.
At the end of the day, cooking steak medium well is about balance. It’s about getting that golden brown outside, a warm and slightly pink center, and keeping all the flavor locked inside. With the right timing and a little patience, you can master that balance every single time.
So next time you fire up the grill or heat your pan, take a deep breath, trust your timing, and enjoy the process. Because once you slice into that perfectly cooked medium-well steak juicy, tender, and full of flavor you’ll realize it’s not just about how long you cooked it. It’s about how much care you put into every step. And that’s what makes a great steak, every time.